{"id":4213,"date":"2021-11-28T08:39:50","date_gmt":"2021-11-28T00:39:50","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=4213"},"modified":"2023-01-02T22:49:20","modified_gmt":"2023-01-02T14:49:20","slug":"whats-a-brisket-point-flat-vs-point","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/whats-a-brisket-point-flat-vs-point\/","title":{"rendered":"Brisket 101: Understanding the Difference Between the Point and Flat"},"content":{"rendered":"
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Brisket is a flavorful and versatile cut of beef that is amazing when smoked low-n-slow. But did you know that a brisket is actually made up of two distinct muscles – the point and the flat” These two muscles have different characteristics and require different cooking techniques to bring out their full potential. In this article, we’ll explore the differences between a brisket point, a brisket flat, and a packer brisket, and delve into the best ways to cook each one. <\/p>\n\n\n\n
The brisket point is part of the pectoral muscle found on a beef forequarter. Brisket has two muscles; the point and the flat. The point is a thick, round shaped muscle with a lot of fat and connective tissue, whereas the flat is a thin, lean muscle with very little fat and sinew. Most people find the point muscle to be the tastiest part of the brisket, simply because it contains more fat and marbling. The flat has less flavor, and the meat from this muscle is more difficult to cook because it can dry out easily.<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n When it comes to cooking brisket, most pitmasters prefer the point to the flat due to its higher fat content and abundance of connective tissue. The fat in the point helps to keep the meat moist and flavorful during the long cooking process, while the connective tissue breaks down into a rich, gelatinous texture that adds depth and complexity to the finished dish. On the other hand, the flat is leaner and requires more careful handling to prevent it from drying out. Despite its lower fat content, the flat can still be delicious when cooked properly, and it is often sliced thin and served as sandwiches or used in dishes like corned beef. <\/p>\n\n\n\n <\/p>\n\n\n\n The point of the brisket contains more marbling than the flat, which is why the point has more flavor, juiciness and is more tender. Marbling is the white, fatty striations found in the meat. Wagyu beef is famous for its marbling and is the reason this meat tastes so delicious. The marbling makes the meat melt in your mouth. When brisket shopping, choose meat with the most marbling you can afford. Beef comes in different grades; Select, Choice and Prime. Select contains little or no marbling, whereas Choice and Prime have a decent amount of marbling. If you want next-level marbling, then Wagyu beef is the best option, although it\u2019s the most costly.<\/p>\n\n\n\n When shopping for brisket, butchers usually prepare brisket as either a flat, a point or a whole piece. In many areas, flats or whole briskets are more common and points are harder to find. If you don\u2019t have points available where you live, you may have to buy a full packer brisket and separate the muscle with a knife. Butchers and supermarkets usually package a brisket in vacuum sealed bags and they weigh anywhere from 7 to 15 pounds. A brisket point by itself will usually weigh between 4 and 6 pounds, even bigger.<\/p>\n\n\n\n <\/p>\n\n\n\n When it comes to cooking brisket, one option is to purchase a whole brisket and separate the point and flat muscles yourself. This allows you to cook each muscle differently. To separate the point and flat, you will need a sharp knife and a cutting board. <\/p>\n\n\n\n First, locate the layer of fat that sits between the two muscles. Slowly and carefully slice through the fat, using the knife to follow the natural seam between the point and flat. Once the muscles are separated, you can cook them individually or use them in different dishes. <\/p>\n\n\n\n The point is often used to make burnt ends, a popular BBQ dish that involves slow-smoking the meat until it is tender and caramelized. The flat is typically sliced thin and served in sandwiches or used in dishes like corned beef. Separating the point and flat allows you to customize your cooking approach and achieve the best results for each part of the brisket.<\/p>\n\n\n\n The point of the brisket is used to make burnt ends, a delicious sticky appetizer made from cubed brisket point. Burnt ends are a popular barbecue dish made from cubed pieces of brisket point that are cooked until tender and then coated in a sweet and savory sauce. The high fat content of the point helps to keep the meat moist and flavorful during the long cooking process. <\/p>\n\n\n\n The point works much better for burnt ends. It has more flavor because it is much fattier than the flat. To make burnt ends, the point is usually separated from the flat and diced into small cubes before being smoked or cooked in a barbecue pit. The flat is typically cooked separately as a roast.<\/p>\n\n\n\n For more information on smoking a brisket flat, check out this article: What Is A Brisket Flat?<\/a> If you want to know more about burnt ends, check out: How To Make Brisket Burnt Ends<\/a>. <\/p>\n\n\n\n It could take anywhere from 8 to 14 hours, even longer to smoke a brisket point. The total cook time depends on the size of the brisket point and the temperature you are cooking. Some people say it takes 1 hour per pound but I haven\u2019t found this to be accurate. There are too many variables when smoking meat. Too many things that can and will go wrong.<\/p>\n\n\n\n Trim the fat cap of the brisket point, leaving 1\/4 of an inch. You don\u2019t want to trim too much fat because you need a little to protect the meat, and to help form the bark. Remove any silver skin on the underside of the brisket.Brining is optional, however it\u2019s beneficial. Pre brine the brisket with a dry brining method using kosher salt. Then let it sit in the refrigerator overnight. Applying kosher salt to the brisket will help the meat retain moisture while cooking. When smoking meat low and slow, it needs to sit in the smoker for 10 plus hours, which puts it at risk of drying out. Salt will also add an enormous amount of flavor to the meat.<\/p>\n\n\n\n <\/p>\n\n\n\n Another optional step is to apply a binder to the brisket point before adding the rub. The binder will help the rub stick to the meat and prevent a patchy bark. For a binder, you can use either yellow mustard or olive oil. It will have no influence on the taste, but it will add a nice color early in the cook.<\/p>\n\n\n\n Sprinkle a thick layer of rub on the outer layer of the brisket point. The rub plays a huge role in the bark’s makeup, and the flavor profile. To season the brisket point, you can either use a simple salt and pepper combination or a barbeque rub. Aaron Franklin doesn\u2019t use barbeque rubs on his briskets, but uses a Texas-style salt and pepper rub. If you use a S&P rub, make sure you use a good course black pepper, which makes for a nicer texture on the crust. Franklin uses a cafe grind black pepper and kosher salt on his briskets.<\/p>\n\n\n\nKey Points<\/h2>\n\n\n\n
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A Comparison of Texture and Tenderness<\/h2>\n\n\n\n
Muscle<\/th> Description<\/th> Flavor<\/th> Cooking<\/th><\/tr><\/thead> Point<\/td> Thick, round muscle with a lot of fat and connective tissue<\/td> Tastier and more flavorful because of higher fat content<\/td> Can be used to make burnt ends or smoked separately<\/td><\/tr> Flat<\/td> Thin, lean muscle with very little fat and sinew<\/td> Leaner and less flavorful due to lower fat content<\/td> Can be cooked separately as a roast<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n The Flat: Leaner and Easier to Cook, But Lacking in Flavor<\/h2>\n\n\n\n
Muscle<\/th> Pros<\/th> Cons<\/th><\/tr><\/thead> Point<\/td> – More flavorful due to higher fat content and marbling – Tender because of higher fat and connective tissue content – Can be used to make burnt ends<\/td> – Takes longer to cook due to higher fat content<\/td><\/tr> Flat<\/td> – Leaner, lower fat content – Cooks faster due to lower fat content<\/td> – Less flavorful due to lower fat and marbling content – Can dry out easily if not cooked properly<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n The Point: Fattier and More Flavorful<\/h2>\n\n\n\n
Shopping for a Point<\/h2>\n\n\n\n
Separate the Point and the Flat<\/h2>\n\n\n\n
Burnt Ends: Use the Point<\/h2>\n\n\n\n
How Long to Cook the Point?<\/h2>\n\n\n\n
How To Smoke A Brisket Point <\/h2>\n\n\n\n
Brisket Point Recipe<\/h2>\n\n\n\n
Step<\/th> Description<\/th><\/tr><\/thead> 1<\/td> Trim the fat cap of the brisket point, leaving 1\/4 of an inch. Remove any silver skin on the underside of the brisket.<\/td><\/tr> 2<\/td> Brine the brisket with a dry brining method using kosher salt. Let it sit in the refrigerator overnight (optional).<\/td><\/tr> 3<\/td> Apply a binder (such as mustard or olive oil) to the brisket point before adding the rub (optional).<\/td><\/tr> 4<\/td> Sprinkle a thick layer of rub on the outer layer of the brisket point.<\/td><\/tr> 5<\/td> Set the temperature of your smoker to 225\u00b0F.<\/td><\/tr> 6<\/td> Wrap the brisket point in foil or butcher paper once the bark has set and is firm.<\/td><\/tr> 7<\/td> The brisket point should be close to being done when the internal meat temperature reaches around the 200\u00b0F range (aim for 203\u00b0F).<\/td><\/tr> 8<\/td> Allow the brisket to rest for at least 30 minutes to an hour.<\/td><\/tr> 9<\/td> Slice the brisket point against the grain.<\/td><\/tr> 10<\/td> Serve the brisket point with your choice of side dishes.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n 1. Apply a Binder<\/h2>\n\n\n\n
2. Apply a Rub<\/h2>\n\n\n\n